Thai basil (horapha).

Thai basil, or horapha, has glossy green leaves on purple stems, and a sweet, aniseed like smell. The leaves are sturdier than Italian basil and keep their flavour in a hot pan or a bubbling curry, which is why it turns up in so many Thai dishes.

Ways to use it

• Stir into green curry, red curry and jungle curry just before serving.
• Add to drunken noodles and other stir fries in the last minute of cooking.
• Serve raw on a plate of fresh herbs beside noodle soups and rice noodle dishes.
• Tuck into fresh spring rolls with lettuce, mint and cooked shrimp.
• Tear a few leaves over a bowl of tom yum or a simple omelette.

Storing it

Basil is injured by cold. A review of basil storage reports damage below 12 °C, which is warmer than a home fridge, so keep it out of the fridge. Stand the stems in a glass of water in a cool spot in the kitchen and use it within a few days. Wash just before using, rinsing gently under running water. A small mark on a leaf is common and says little about quality.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.